HOW TO MAKE CLASSIC CRUMB CAKE
My new favorite treat to serve my guests for breakfast is this delicious crumb cake. It comes out so moist and just sweet enough. I actually didn’t even use as much sugar as needed and I subbed sour cream for greek yogurt!
Original Recipe was from Martha Stewart.
FOR THE CAKE:
10 tablespoons butter, softened
2 & 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
3 large eggs
1 & 1/4 cups sour cream (I subbed this with greek yogurt)
1 teaspoon vanilla extract
confectioners’ sugar (optional)
FOR THE CRUMB TOPPING:
3 cups all-purpose flour
1 cup packed light brown sugar
1 tablespoon ground cinnamon
1 & 1/2 teaspoons coarse salt
1 & 3/4 cups unsalted butter, softened
TO MAKE THE CAKE:
Preheat oven to 350 degrees. Butter a 9″x13″ pan and set aside.
Mix together flour, baking powder, baking soda, and salt. Set aside.
Beat butter and sugar on medium speed until light and fluffy. Add eggs, one at a time, mixing well after adding each one. Add vanilla. Add flour mixture and sour cream. Mix just until blended.
Spread batter evenly into pan. Top with crumb topping. Bake for 35 to 40 minutes or until done. Turn the pan once during baking. Cool on a wire rack. Dust with confectioners’ sugar.
TO MAKE THE CRUMB TOPPING:
Combine flour, sugar, cinnamon, and salt.
Cut in the butter with a pastry blender or a fork. When well mixed, the mixture should form large, moist clumps.